The Damaging Effects of Unsaturated Fats

“Cancer cannot exist in the human body unless there are unsaturated fats in the diet.”– Dr. Ray Peat

Unsaturated fats are one of the most toxic and damaging components of a modern diet, and the list of harmful effects from the consumption of unsaturated fats is vast.

In the words of Dr. Ray Peat: “Saturated fats, and the polyunsaturated fats synthesized by plants, have very different effects on many important physiological processes. In every case I know about, the vegetable polyunsaturated fats have harmful effects on our physiology. For example, they bind to the “receptor” proteins for cortisol, progesterone, and estrogen, and to all of the major proteins related to thyroid function, and to the vesicles that take up nerve transmitter substances, such as glutamic acid. They allow glutamic acid to injure and kill cells through excessive stimulation; this process is similar to the nerve damage done by cobra venom, and other toxins.”

Promotes the production of prolactin (which affects secretions, kidneys, gut, skin, causes excess mobilization of calcium from the bones, leading to osteoporosis), and the list goes on.

Temperature Dictates Fat Saturation

Whether or not a plant contains saturated or unsaturated fatty acids depends on the temperature in which it was grown – a fish in cold water would be stiff if it was made of saturated fatty acids, so the fat content in that fish remains unsaturated of necessity. A pineapple growing near the beaches on a tropical island will contain saturated fats because in that tropical climate, if it contained unsaturated fats, the plant would oxidize and die.

If you consume fish that live in frigid, 35-degree waters of the Arctic, you’re eating a fat that is extremely unsaturated and assimilating it into your body. Since the human body is 98.6 degrees Fahrenheit and rich in oxygen, the result will be devastating as the fats oxidize and cause damage throughout your body.

“Essential Fatty Acids” (Omega-3’s, 6’s, and 9’s):

We are told that the body and brain need certain unsaturated fatty acids called omega-3’s, 6’s and 9’s. Is this a fact or have we once again been fed lies in the name of corporate profit and at the expense of our health?

It’s clear that the less saturated a fat is, the less healthy and more damaging it is going to be in our bodies. The most delicate fats, most vulnerable to oxidation are the omega fats. According to Dr Ray Peat, “Alzheimers patients have much higher levels of these omega-3’s in the brain.”

Dr. Ray Peat speaks of the EFA misnomer, “Essential fatty acids are, according to textbooks, linoleic acid and linolenic acid and they are supposed to have the status of “vitamins” which must be consumed through diet to make life possible. However, we are able to synthesize our own unsaturated fats when we don’t eat the “EFA” so they are not “essential.” This term thus appears a misnomer.”

I think that in the future, the following statement will be common knowledge:
The less unsaturated fats in your diet, including the “Essential Fatty Acids”, the healthier you will be.

Sources of Unsaturated Fatty Acids

You may be surprised to hear where unsaturated fatty acids are found in foods. Here’s a list of foods to avoid:

Nuts & Seeds

Above-Ground Vegetables

Grains & Legumes

Vegetable Oils

Fish Oils

Sources of Saturated Fatty Acids

The only real safe fats to consume are those of the highest saturation. Fats from pastured animals and from tropical plants are ones that are not going to oxidize in the body when eaten.

Coconut oil might be the most saturated and therefore the safest fat to eat. Grass-fed butter is a very healthy fat. Olive oil is comprised of about 10% PUFA, and is also high in antioxidants. A teaspoon or two a day of high-quality olive oil is safe to consume.

Tropical fruits contain a small amount of fats that are saturated so these are some of the safest fruits to eat.